FROZEN AERATED CONFECTION AND ITS MANUFACTURING PROCESS
摘要
<p>Process for manufacturing a frozen aerated confection and comprising the steps of producing a premix comprising: milk/dairy or vegetable fat 1 to 15 % (w/w), preferably 3 to 12%; milk solids non fat 0 to 20% (w/w), preferably 3 to 12%; sugar and other sweeteners 0.01 to 35 % (w/w); vegetable proteins 0 to 5% (w/w) flavours 0 to 5 % (w/w); water 30 to 85 % (w/w) 0.25 to 15 % by weight (expressed as dry plasma over the wet premix) of an enriched plasma fraction is added to the premix freezing and aerating the premix to an overrun of 20 to 150%.</p>
